How to make Bianjing Roast Duck and the recipes of Bianjing Roast Duck

Ingredients:

Cooking Method:

Slaughter the duck, bleed it, then scald it in water at 60-70°C for thorough cooking. Remove, push off most of the feathers from the breast by hand, rinse in cold water, pluck any remaining fine feathers with tweezers, remove the claws and bones from the wings, and extract the tongue. Make a small incision along the ribs from the left wing to remove the internal organs. Clean inside and out, scald with boiling water, and stuff Beijing winter pickles into the abdomen. Rub the skin evenly with salt water, then apply honey. Plug the anus with millet stalks, insert the trachea below the thigh bone, inflate with air, and allow the air to circulate for drying.
Heat the stove with millet stalks, then use the ashes after burning to evenly cover the hot fire. Use a duck hook to catch the esophagus from one end, pierce it with an iron rod at the other end, hang it outside, and place the duck in the stove. Seal the stove door and cover the top opening. Roast until the duck turns a persimmon red color all over. When serving, slice the meat from the neck bottom and upper esophagus into slices and arrange on a plate. Serve with butterfly radishes, chrysanthemum onions, and sweet bean paste on the side. Slice the lean meat from the duck legs into pieces and arrange on another side of the plate. Crack open the duck head and place on both sides of the lean meat. Serve the Beijing winter pickles from inside the duck belly on the side.

Key Techniques:

Ensure the duck is thoroughly dried during initial processing to achieve crispy skin after roasting.
This roast duck is cooked in a sealed stove, essential for achieving tender and flavorful meat.

Flavor Characteristics:

The duck has a persimmon red color with crispy skin and tender, fragrant meat.

Ingredients:

Cooking Method:

After preliminary processing, clean the hen, remove the claws, and cut off the large bone joints under the wings. Make a 4.5 cm crescent incision under the right wing, push and break three ribs inward with fingers, stir around the viscera with the index finger, then remove. Make an incision from the back of the neck to remove the crop, then rinse thoroughly. Tie the two thighs from the root and wrap in rope. Wrap all the Chinese star anise in cheesecloth.
First, put some Sichuan peppercorns and salt into the chicken’s belly, shake to distribute evenly, and soak. Fold the cleaned lotus leaves into pieces 6 cm long and 3 cm wide, stuff them into the knife cut, and support the chicken tail with a millet stalk. Support the chicken round with a millet stalk, one end against the lotus leaf, and the other against the chicken spine.
Boil the white brine soup pot, skim the foam, and quickly scald the Tongzi chicken. Hold the skin tightly, then put it in the pot with all the Chinese star anise, Shaoxing wine, green onions, and ginger. Bring to a boil, then simmer over low heat for about half an hour. Remove and serve.

Key Techniques:

Use tender and fat live hens to ensure tender and flavorful meat.
Precision in knife work is crucial for the appearance of Tongzi chicken; the chicken should be supported round before slicing.

Flavor Characteristics:

The chicken skin is yellow and bright with fragrant and tender meat.